Chai Apple Pie
Fall is in the air, and my Gravenstein apples are ready! I look forward to this time of year, when Whidbey Island has morning fog that burns off to reveal absolutely perfect afternoon weather. The late summer garden is full of bounty and my apple trees are ripening. This is the perfect time to enjoy the BEST apple pie I’ve had – a Chai Apple Pie.
Building the perfect pie
It is pretty hard to go wrong with apple pie, so this recipe just accentuates the already wonderful parts of this wonderful dessert. Firstly, the crust. I have been experimenting for years to get the perfect crust, and I believe, have done just that. The crust that I used for this pie (and for everything else that requires a pastry crust) is this Old Fashioned Lard & Butter Crust. It has the attributes of “flaky & light” from the lard and the “buttery” flavor from the butter. It is perfect.
For a perfect apple pie, you need the perfect balance of spices. Chai spices paired with a sweet-tart apple variety creates the perfect flavor combination. If you can find Gravenstein apples, they are perfect. If you can’t, Honey Crisp, or any other sweet-tart variety will work. It is important to use perfect amount of spice. Enough to be able to earn the Chai Apple Pie moniker, yet not so much as to overpower the apples.
This Chai Apple Pie is made in a deep dish pie plate, so each piece has more of the lovely apple filling to enjoy. I am still using a Pampered Chef Stoneware pie plate that was a wedding gift (25 years ago), but any deep dish ceramic one should do just fine. Make sure to bake until the juices are flowing, which will assure that your apples are cooked through. Cool until just warm. Slice and serve with a scoop of vanilla ice cream. Enjoy!
If you are overflowing with apples, this French Frangipane Apple Tart is another wonderful recipe to try.
Chai Apple Pie
Equipment
- 1 Deep Dish Pie Plate
Ingredients
- 1 Recipe Lard & Butter Pie Crust https://northwestfrench.com/lard-and-butter-pie-crust-a-flakey-tender-classic/
- 6 Gravenstein Apples (or any other sweet-tart variety) 3-3.25#
- 1/4 Cup + 1 Tbsp Flour
- 1/2 tsp Salt
- 3/4 Cup Brown Sugar
- 1/3 Cup Butter
- 3 tsp Cinnamon
- 1 tsp Ginger
- 1 tsp Cardamom
- 1/2 tsp Cloves
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- 2 Tbsp Heavy Cream
- Turbinado Sugar for Finishing
Instructions
- Peel and core the apples. Chop apples into 1/2" chunks, adding to a large bow.
- Sprinkle the Apples with the Flour and Salt. Stir to coat. Set aside.
- In a small saucepan, add the Butter, Brown Sugar, and Spices. Cook over low heat until melted together.
- Pour over the prepared Apples. Stir well, assuring all the Apples are coated.
- Pour into prepared crust. Add and seal top crust. Cut 4-5 vent holes in center of top crust to allow for the steam to escape.
- Using a pastry brush, brush on the Heavy Cream. Sprinkle with the Turbinado Sugar.
- Put pie on a cookie sheet to catch the drips that will occur while baking. Place in preheated oven for 15 minutes.
- After 15 minutes, without opening the oven door, turn the heat down to 325℉. Bake for 1:15-1:25, or until the crust is golden brown and the filling is bubbling out of the center vent holes.
- Remove from oven. Cool before slicing.
- Slice and serve with a dollop of vanilla ice cream and Enjoy!
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